Moroccan Lamb and Zucchini Pide
Transport your taste buds to North Africa with this Moroccan Lamb and Zucchini Pide, a delightful twist on the traditional Turkish flatbread. Featuring a soft, golden crust made from scratch, this savory dish is filled with richly spiced ground lamb, tender zucchini, and a medley of warm Moroccan flavors like cumin, cinnamon, paprika, and a touch of fiery harissa. Topped with creamy crumbled feta and a sprinkle of fresh parsley, these pide boats are the perfect harmony of bold, aromatic spices and Mediterranean indulgence. Whether you're serving it for an exotic family dinner or an impressive appetizer, this recipe offers an irresistible balance of flavors and textures. With a prep time of just 30 minutes, this hearty dish is surprisingly approachable for home cooks while delivering restaurant-quality results.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 packet Instant yeast
- 1 teaspoon Sugar
- 1.5 teaspoons Salt
- 1 cup Warm water
- 2 tablespoons Olive oil
- 1 pound Ground lamb
- 1 medium Zucchini, grated
- 2 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground paprika
- 1 tablespoon Harissa paste
- 2 tablespoons Tomato paste
- 0.25 cup Fresh parsley, chopped
- 0.5 cup Feta cheese, crumbled
- 1 large Egg (for egg wash)
Instructions
In a mixing bowl, combine the flour, instant yeast, sugar, and salt. Gradually add the warm water and olive oil. Mix until a soft dough forms.
Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
While the dough is rising, prepare the filling. Heat a skillet over medium heat and cook the ground lamb until browned. Drain any excess fat.
Add the onion, garlic, and grated zucchini to the skillet with the lamb. Cook for 4–5 minutes until softened.
Stir in the cumin, cinnamon, paprika, harissa paste, tomato paste, and salt to taste. Cook for another 2 minutes. Remove from heat and let the mixture cool slightly.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Punch down the dough and divide it into 4 equal portions. Roll each portion into an oval shape, about 10 inches long and 6 inches wide.
Place the rolled-out dough on the prepared baking sheet. Spoon the lamb mixture onto the center of each oval, leaving a 1-inch border around the edges.
Fold the edges of the dough inward to create a boat shape, pinching the ends together to seal.
Brush the edges of the dough with a beaten egg for a golden finish. Sprinkle the lamb filling with crumbled feta cheese.
Bake the pides in the preheated oven for 20–25 minutes until the crust is golden and cooked through.
Garnish with fresh parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.6 g | 194% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 721 mg | 240% | |
| Sodium | 6898 mg | 300% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 21.6 g | ||
| Protein | 146.7 g | 293% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 957 mg | 74% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3462 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
